Saffron Cardamom Ice Cream

Saffron Cardamom Ice Cream requires about 6 hours and 45 minutes from start to finish. One portion of this dish contains approximately 39g of protein, 116g of fat, and a total of 1474 calories. This recipe serves 1 and costs $3.71 per serving. 129 people found this recipe to be scrumptious and satisfying. This recipe from Blogging Over Thyme requires meat, saffron threads, ground cardamom, and heavy cream. It works well as a main course. It is perfect for Summer. It is a good option if you're following a gluten free diet. With a spoonacular score of 91%, this dish is great. Saffron Ice Cream, Cardamom Ice Cream, and Mango & Saffron Ice Cream are very similar to this recipe.

Servings: 1

Preparation duration: 15 minutes

Cooking duration: 30 minutes

 

Ingredients:

4 whole large egg yolks

1/4 cup + 2 tablespoons granulated sugar

1 teaspoon ground cardamom

1 cup heavy cream

1/2 cup shelled pistachio meat

1/4 teaspoon saffron threads

1 cup whole milk

Equipment:

sauce pan

whisk

bowl

wooden spoon

plastic wrap

sieve

Cooking instruction summary:

Combine milk, cream, and saffron in a small saucepan. Bring to mixture just to a rolling boil. Remove from the heat and allow to sit, covered, for at least one hour (or alternatively, overnight in the fridge).In a separate small bowl, whisk together the sugar and egg yolks until well combined. Meanwhile, bring milk/cream mixture back to a boil.Add the saffron milk/cream mixture slowly into the eggs, whisking constantly with one hand, to temper.Place this mixture into a medium saucepan and cook the mixture over low heat, stirring continuously with a wooden spoon, until it reaches 170 degrees Fahrenheit. The mixture should leave a nice thin coating on the back of a spoon.Remove from the heat and strain through a fine-meshed sieve into a shallow, wide heatproof bowl, preferably over an ice bath Stir in the ground cardamom and cool completely.Freeze the mixture in an ice-cream maker according to manufacturers directions.In the last few minutes or so of churning, when the ice cream is almost finished, add the pistachios.Store in an ice cream container or other container (covering surface with plastic wrap)--and allow to freeze for an additional 4-6 hours to firm up a bit before serving.

 

Step by step:


1. Combine milk, cream, and saffron in a small saucepan. Bring to mixture just to a rolling boil.

2. Remove from the heat and allow to sit, covered, for at least one hour (or alternatively, overnight in the fridge).In a separate small bowl, whisk together the sugar and egg yolks until well combined. Meanwhile, bring milk/cream mixture back to a boil.

3. Add the saffron milk/cream mixture slowly into the eggs, whisking constantly with one hand, to temper.

4. Place this mixture into a medium saucepan and cook the mixture over low heat, stirring continuously with a wooden spoon, until it reaches 170 degrees Fahrenheit. The mixture should leave a nice thin coating on the back of a spoon.

5. Remove from the heat and strain through a fine-meshed sieve into a shallow, wide heatproof bowl, preferably over an ice bath Stir in the ground cardamom and cool completely.Freeze the mixture in an ice-cream maker according to manufacturers directions.In the last few minutes or so of churning, when the ice cream is almost finished, add the pistachios.Store in an ice cream container or other container (covering surface with plastic wrap)--and allow to freeze for an additional 4-6 hours to firm up a bit before serving.


Nutrition Information:

Quickview
1474k Calories
39g Protein
116g Total Fat
72g Carbs
28% Health Score
Limit These
Calories
1474k
74%

Fat
116g
179%

  Saturated Fat
66g
414%

Carbohydrates
72g
24%

  Sugar
62g
70%

Cholesterol
1136mg
379%

Sodium
315mg
14%

Get Enough Of These
Protein
39g
79%

Selenium
72µg
104%

Vitamin A
4897IU
98%

Phosphorus
778mg
78%

Vitamin B2
1mg
66%

Vitamin D
8µg
57%

Calcium
530mg
53%

Vitamin B12
3µg
50%

Vitamin B6
0.95mg
48%

Vitamin B5
4mg
46%

Vitamin B3
8mg
41%

Manganese
0.63mg
31%

Folate
124µg
31%

Vitamin E
4mg
31%

Potassium
876mg
25%

Zinc
3mg
24%

Vitamin B1
0.34mg
22%

Magnesium
68mg
17%

Iron
2mg
14%

Vitamin K
8µg
9%

Copper
0.16mg
8%

Vitamin C
2mg
3%

Fiber
0.56g
2%

covered percent of daily need
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